Beef Jerky Recipes

Love Handles

Looking for some good beef jerky recipes for the weekend. Any Ideas? Thanks & See-Yaa

eggor

LoveHandles,I can't really help with the recipe but just a couple of notes to keep in mind, imho kevi's recipes (i've only did his favorite) call for the max amount of salt that I would use, the other thing that I think is the most common mistake is to let it dry out to mutch. When the meat has has turned brown on the outside (depending on the temps you are running) you need to start testing for dryness by pulling a piece or two, set it on the counter and try it after about half an hour. If it seems 'done' pull the rest and put it in a plastic bag. If you see any condensation in the bag you didn't dry it enough and the meat will spoil faster. You can always dry this jerky more if it isn't 'done'. I would not worry about the cure unless you are making a very very large batch. If you want to test a recipe, just use the spices in the recipe and grill a piece of steak using the same spices and see if there is any thing you want to add or delete. It won't be the same as jerky but it gives you a chance to try several different recipes on one steak, just slice the steak into half inch strips and try what sounds good.[p]Scott

Pakak

First off, if you can find it, I'd recommend buffalo top round. It's exceptional meat for making jerky and worth the extra expense, IMO. Very little fat, gristle or other connective tissue which means excellent jerky.[p]I've only made jerky once but was thoroughly impressed by the cure/spices eggor used when demonstrating his jerky prowess. So, I used the same thing. I'd say it also is an excellent place to start for first-timers. Look for it a local sporting goods-type store or, if you hurry, maybe you could get some online by the weekend.[p][p]Hi Mountain Jerky[/p][p]

TRex

Pakak,[p]I second this recommendation. I've made jerky about 4 times and used 4 different varieties of High Mountian seasonings - every batch was exceptional and received rave reviews.[p]TRex

eggor

Pakak,[p]You reminded me of a couple things about the meat selection. First is that you don't want the fatted calf for jerky and you will have to search through a lot of beef at the supermarket to find something that is lean enough to make decent jerky, game meat makes the best either buffolo, elk, deer, even antelope might work, but I shudder at trying lamb(yuhhhk ifn trying jerky) . The other thing on the temps, it realy depends on your layout. If you go higher temp try indirect, lower temp if right on the main grid, if you use the jerky racks elevate above the main grid and indirect you can go even higher temps without really cooking the jerky but I wouldnt go above 250 with the most indirect elevated setup you come up with, shoot for 225 in that case and even lower the closer you get to the coals. I also recommend the high mtn seasoning, i've made a boatload of jerky, starting with a dehydrater (never again) and just 4 batches on the egg and have really good results.[p]let us know how well it turns out.[p]Scott[p]

Pakak

eggor,[p]Have you checked out the Whole Foods store yet? I *think* they were selling buffalo top round steaks (i.e., already had some of the bad stuff trimmed off) at the same price as what I got King Soopers down to, buying a whole top round. I'll let ya know. I'm getting ready to make another batch in the next few days.[p]Also, I know some of ya don't like the taste of game meat. The buffalo jerky I made did NOT taste gamey in the least. I had several people, who had never tasted buffalo before, try my jerky and went nuts over it. All or most of them had been hesitant to even try it, thinking it would taste gamey.

eggor

Pakak,[p]yep, been there. pretty high prices. thought i was getting a heck of a deal on their lump, should have done a little more research. it was cowboy @4.99 for a 9 lbs bag. bought 10 bags. could have bought the same for 6.99 for a 20 lbs bag up at the local ace hdw store.[p]Scott[p]by the way, the new (and only butcher in ft collins is prolly got the most spendy beef around)